A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
Tangy orange segments counterbalance the richness of smoked mackerel in this vibrant dish. Served with a quinoa salad, you can pan-fry the fish or eat it cold - both versions are exceedingly tasty.
This filling springtime salad has it all: fresh leaves and herbs, juicy oranges, artichokes and lentils, salty olives and pine nuts. A Dijon and cider vinegar dressing bring it all together.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
Beluga lentils are smaller and firmer than other lentils. We fold them into a mix of sweet roasted pepper, sundried tomatoes and olives and serve with spring asparagus and soft, creamy avocado.
A Spanish-style chicken paella packed with naturally-ripened black olives, artichoke hearts, spinach and red pepper, using quinoa instead of white rice.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
Jackfruit is a versatile, delicious fruit that’s used in dishes across the Indian subcontinent. Here, it’s simmered in a rich tomato sauce to create a vegan version of the Neapolitan seaside sauce.
These Norfolk chicken breasts are stuffed with sundried tomatoes and a salty olive tapenade then baked until cooked and juicy. Accompanied by light cauliflower and spinach mash and garlic-roasted green beans.
Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.